Warm salad of ‘neeps & tatties’ with Scottish smoked salmon and chives
Serve with Compass Box ‘Peat Monster’
For the salad:
- 200g swede
- 200g potato
- 200g smoked salmon
- Bunch of chives
For the dressing:
- 1 tablespoon Dijon mustard
- 45ml lemon juice
- 135ml sunflower oil
- Salt and pepper
Peel and steam the swede and potato until tender. Meanwhile to make the dressing, combine the mustard and sunflower oil. Then add the lemon juice and season with salt and pepper.
When the vegetables have steamed, allow to cool slightly before cutting into small equal size cubes. While still warm mix the vegetables with 4 tablespoons of the dressing. Add chopped chives and smoke salmon and mix well.
Serve with an extra spoon of dressing and sprinkle of chives.
Filo parcels of haggis with braised red cabbage
Serve with Talisker 10 year old.
For the parcels:
- 1 small haggis (450g approx)
- 1 packet of filo pastry
For the braised cabbage:
- 200g red cabbage
- 1 onion
- 2 tablespoons whisky
- 100ml apple juice
Empty out the contents of the haggis. Each sheet of filo will make two parcels - allow enough for 2-3 parcels per person. Cut four equal size squares of filo from each sheet. Brush half the squares with soft butter and then place another square on top - the butter will hold them together - to form the parcel pastry.
Add a golf ball size portion of the haggis to the centre of parcel then pull the corners up and over the filling and pinch the together to form the parcel. Place in a lightly buttered baking tray.
Cook in a hot oven until golden and crisp. Chop the red cabbage and onion. Heat some oil in a pan, then fry the onion to soften and lightly caramelise. Add the whisky and cook off the alcohol. Then add the cabbage and dry on high heat for a few minutes. Add the apple juice and bring to a simmer before covering the pan and leaving to cook on a gentle heat for 25 minutes.
Serve with Clynelish 14 year old
Accompany with oatcakes & grapes. Other Scottish cheeses to consider include Strathdon Blue.
Raspberry and whisky cranachan
Serve with Ballantines 17 year old
- 4 tablespoons oats
- 300ml double cream
- 300g raspberries
- 4 tablespoons Ballantine’s 17 year old
- 3 tablespoons honey
Toast the oats to bring out the flavour. Whip the cream until it stiffens. Mash about half the raspberries with a fork.
In a mixing bowl combine the whipped cream, honey and whisky. Fold in the mashes raspberries and about half the toasted oats.
To serve add layers of the mixture, layers of whole raspberry and toasted oats into a glass.